Pietro insights: Discover the Multipurpose burrs

When it comes to coffee, every detail matters. From the choice of beans to the water temperature, everything contributes to the final experience in the cup. However, there is one often-overlooked element that plays a crucial role: the burrs of the coffee grinder. Today, we’re talking about the multipurpose burrs of the Pietro grinder, designed with a geometry that achieves a bimodal grind curve where fines and boulders are balanced for a harmonious extraction.

What Does Bimodal Grind Curve Mean?

If you're not in the industry, the term "bimodal grind curve" might sound complex, but the concept is quite simple. In the grinding process, obtaining particles of different sizes (in this case, a bimodal distribution) is essential for extraction. Two groups of particles are formed:

• Fines: Extremely fine particles that increase water resistance and contribute to the body and crema of the coffee.
• Boulders: Larger particles that help balance the extraction, preventing the coffee from becoming overly bitter or over-extracted.

When the distribution of these particles is well-calibrated, the result is a harmonious extraction, with a perfect balance of sweetness, acidity, and body. This is where Pietro’s burrs come into play.

The multipurpose burrs of Pietro adapt perfectly to various brewing techniques, allowing for precise grinding. Today, we will analyze three methods: Ibrik, Espresso, and Moka.

Ibrik (0-1 grinding settings)

This brewing method, typical of Turkish culture, is considered the oldest in the world. It takes its name from the pot used for preparation—the Ibrik. The coffee is ground extremely fine and poured into the pot along with cold water. It is then heated over an open flame or hot sand until it reaches a boil two or three times. After brewing, the coffee is left to rest for a few minutes, allowing the grounds to settle at the bottom of the cup. Traditionally, sugar and spices are added before cooking, giving the beverage a unique aromatic profile rich in history.

Espresso (1-3 MP grinding settings)

Espresso is the quintessential Italian extraction method, born in 1901 thanks to Luigi Bezzera, who designed the first espresso machine. Later, La Pavoni commercialized it, starting a true revolution. Espresso is distinguished by its speed: in just 22-28 seconds, 7-7.5 grams of finely ground coffee are passed through by high-pressure water (110-120°C), producing a full-bodied beverage with a dense, velvety crema. Espresso has inspired numerous other coffee preparations enjoyed worldwide, such as cappuccino, macchiato, and caffè latte.

Moka Pot (3-4.5 grinding settings)

When talking about coffee and Italian culture, the Moka pot, invented in 1933 by Alfonso Bialetti, cannot be overlooked. This iconic coffee maker has become an essential part of Italian households, making coffee accessible to everyone. The preparation is simple: the bottom chamber is filled with water, ground coffee is placed in the filter, and the top chamber is screwed on. As the water heats, it evaporates, generating pressure that pushes the liquid through the coffee and into the upper chamber. In just a few minutes, the coffee is ready to be enjoyed, with an intense and enveloping aroma—perfect for starting the day right.

The multipurpose burrs of the Pietro coffee grinder are at the heart of a system designed for coffee enthusiasts who want to get the most out of their grinder.
And you? Which brewing method do you prefer?